Food Science and Molecular Gastronomy
Last week, we had an overview on whipping siphons, discussed what they are and how they work. This week, we will go deeper and see how to get the best results out of the device that became the symbol of molecular gastronomy. Specifically, we will see how to obtain the desired outcome, avoiding disappointment and sudden change of dinner plans (see my Valentine's post for ref :P).
Read MoreYou must know that my relationship with Valentine's Day has been a kind of on-off. In the past years, I followed different waves depending on the stage of my life. Today, I will tell you the story of my Valentines. Follow me till the end: there is a special recipe created for my beloved readers :)
Read MoreMore recently, another type of siphon has gained popularity: the one to make foams, better known as whipping siphon. As a symbol of molecular gastronomy, it was widely used by Chef Ferran Adrià, to become then common in all professional and home kitchens. In this post, we will talk about the whipping siphon.
Read MoreAs for any traditional recipe, the original version of bonet, as chocolate Piedmontese pudding, is almost impossible to find. I am quite sure each family has a special recipe that is passed from generation to generation.
Read MoreThis post might generate some disappointments among few of my readers, as I might reveal something you don’t want to hear ;) Anyway, as many people asked me about that, let’s face this widely debated topic: refined sugar. Are there really nutritional advantages in selecting unrefined sugar over the white one?
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